Yummm! Satisfying Soups: Low-Fat Seafood Gumbo

Happy Tuesday, all!! It's the last week in October, so I thought I would end my feature on satisfying soup recipes with a bang!!!

This delicious (albeit complicated-sounding) recipe has all the ingredients to make me go "Oooh!": Seafood, Spice and it's low-fat on top of it all!!! Score!!

Low-Fat Seafood Gumbo

Recipe Courtesy of Emeril Legasse, Food Network

Ingredients:

3/4 cup all-purpose flour
2 tablespoons vegetable oil
2 tablespoons unsalted butter
2 medium onions, chopped
1 poblano pepper, chopped
2 ribs celery, finely chopped
5 cloves garlic, minced
1 (15-ounce) can whole tomatoes
4 cups chicken stock
4 cups clam juice
8 ounces fresh okra, tops trimmed and halved lengthwise
3 bay leaves
1/2 lemon, juiced
Kosher salt
1/2 teaspoon cayenne
2 teaspoons fresh thyme leaves
3 blue crabs, quartered, optional
1 pound medium shrimp, peeled and deveined
2 dozen shucked oysters, liquid reserved
1 bunch green onions, chopped
1/4 cup chopped fresh flat-leaf parsley
1/2 pound lump crabmeat
Serving suggestion: cooked white rice

Directions:

Preheat oven to 400 degrees F. Put the flour on a baking sheet and cook for about 30 to 40 minutes, stirring occasionally, until the flour is a dark nut brown.

Meanwhile, in a large heavy skillet or Dutch oven, heat the oil with the butter over medium heat. Add the onions, pepper, celery, and garlic. Season with salt and pepper and cook until softened, about 10 minutes. Add the tomatoes, crushing them through your fingers into the pot with their juices and cook for another 5 minutes. Gradually sift the browned flour in the pot until the vegetables are coated, cook for 2 minutes more. Slowly pour in the stock and clam juice, stirring constantly. Add the okra, bay leaves, lemon juice, salt, cayenne, thyme, and crabs. Bring to a boil, lower the heat, cover, and cook for 15 minutes.

Add the shrimp, oysters with their liquid, green onions and parsley; cook until the shrimp turn pink, about 3 minutes. Add the lump crabmeat and season the gumbo, to taste. Serve with rice.

Yummm! Satisfying Soups: Kale and Roasted Vegetable Soup Recipe

I'm back with another satisfying soup recipe that is sure to stick to your ribs and warm your spirits. If you have a soup recipe you'd like to contribute, be sure to drop me a line!

Kale and Roasted Vegetable Soup

Recipe Courtesy of SimplyRecipes.com

Ingredients

3 medium carrots, peeled and quartered lenthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges or 4 or 5 slices
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
6 garlic cloves
1 Tbsp olive oil
6 cups or more of vegetable broth*
4 cups of finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
1 15 oz can of Great Northern white beans, drained
* If cooking gluten-free, use gluten-free broth.


Directions

1 Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occasionally  about 45 minutes.

2 Cut squash and carrots into 1/2 inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.

3 Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.
Can be made a day ahead.

Yummm!! Spicy Curry Noodle Soup with Chicken and Sweet Potato

I cannot believe it's gotten so bloody COLD here in New York City already. I feel like just yesterday I was sweating up a storm! LOL

But I have to face the harsh truth that summer is over, and Autumn is passive-aggressively letting Winter taunt us New Yorkers with it's early presence. And it's with this brisk weather in mind I've been looking into some soup recipes. For the next few weeks, I will be sharing some of my Satisfying Soup finds for us all to create and enjoy!

Spicy Curry Noodle Soup with Chicken and Sweet Potato 

Recipe Courtesy of Epicurious.com

Ingredients:

2 tablespoons vegetable oil
3 tablespoons chopped shallots
3 garlic cloves, chopped
2 tablespoons minced lemongrass* (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
2 tablespoons minced peeled fresh ginger
2 tablespoons Thai yellow curry paste*
2 tablespoons curry powder
1 teaspoon hot chili paste (such as sambal oelek)*
2 13.5- to 14-ounce cans unsweetened coconut milk,* divided
5 cups low-salt chicken broth
2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 teaspoons sugar
3 cups snow peas, trimmed
2 cups 1/2-inch cubes peeled red-skinned sweet potato (yam; from about 1 large)
1 pound dried rice vermicelli noodles or rice stick noodles*
3/4 pound skinless boneless chicken thighs, thinly sliced
1/2 cup thinly sliced red onion
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 red Thai bird chiles or 2 red jalapeño chiles, thinly sliced with seeds
1 lime, cut into 6 wedges


Preparation:

Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm. DO AHEAD: Can be made 1 day ahead. Refrigerate until cold, then cover and keep chilled.

Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil. Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool. Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite, about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.

Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.

*Available at some supermarkets, at specialty foods stores and Asian markets, and online from adrianascaravan.com.

Yummm! Awesome Arugula is AWESOME!!!

Arugula... How do I love thee? Let me count the ways:

1) You contain about eight times the calcium, fives times the vitamin A, vitamin C and vitamin K, and four times the iron as the same amount of iceberg lettuce, which is really a nice way of saying you KICK iceberg lettuce's tuchus!!!
2) You are also an excellent source of vitamin K, which helps the body absorb calcium, protects against Alzheimer’s disease, and helps maintain cardiovascular and bone health. And seriously, when is that EVER NOT a good thing?!?
3) You are chock full of a myriad of phytonutrients, which protects our bodies from harm. Your health-inspiring phytochemicals cleanse the body of toxins and free radicals, helping keep communication between cells crystal clear.
4) You taste awesome... nuff said!!

Before my neighborhood of Bed-Stuy became gentrified, the only place I could manage to get my hands on some Arugula was a few "make your own" salad bars in Manhattan. So for that reason, I'd like to thank my new neighbors! LOL

Here are a few recipes I've scouted on the internet, all featuring arugula, that will be sure to spice up your meal plans for the week!!

Potato Arugula Salad

Recipe Courtesy of Yummly.com

Ingredients:

1 1/2 lbs red potato (cubed)
3 tbsps white vinegar
2 cloves minced garlic (optional)
1/2 tsp salt
1/4 tsp black pepper
1/4 cup olive oil
1 bunch arugula (- rinsed dried and torn)

Directions:
1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and cool. Transfer to a large bowl.
2 Meanwhile, mix vinegar, garlic, salt, and pepper in a mixing bowl. Drizzle in olive oil, whisking until mixture thickens.
3 Toss potatoes with vinegar and oil mixture and arugula. Serve at room temperature.

Pasta with Arugula and Tomatoes

Recipe Courtesy of SeriousEats.com

Ingredients:

1 pound pasta
3 cups cherry tomatoes (about 1 pound), rinsed
1/4 cup olive oil
4 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes
1/2 pound arugula
1/2 cup Pecorino Romano
salt

Directions:

1. Chop the tomatoes up into half-inch pieces. Pour the olive oil into a large skillet over medium high heat. Add the garlic and red pepper flakes. Cook until fragrant, about one minute. Add the chopped tomatoes. Cook until the tomatoes until they have softened, about five minutes.

2. Meanwhile, bring a large pot of water to boil. Sprinkle in a few tablespoons of salt. When boiling, add the pasta and cook according to the direction on the box. With about six minutes left in the time, add the arugula to the pot. Reserve half a cup of pasta water, and drain the pasta and arugula.

3. Turn the skillet with the tomatoes back to medium high, and then toss in the pasta and arugula. Stir together, and cook for a minute or so, adding some of the reserved pasta water if it is too dry. Season with extra salt and freshly grated cheese.


Rosemary Chicken with Arugula and White Beans

Recipe Courtesy of RealSimple.com

Ingredients:

2 tablespoons red wine vinegar
2 tablespoons chopped fresh rosemary
2 cloves garlic, chopped
5 tablespoons olive oil
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
2 teaspoons Dijon mustard
1 15.5-ounce can cannellini beans, rinsed
4 cups baby arugula (about 3 ounces)
1/4 small red onion, thinly sliced

Directions:

In a 9-by-13-inch baking dish, whisk together the vinegar, rosemary, garlic, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the chicken and turn to coat. Refrigerate, covered, for 30 minutes.
Meanwhile, in a large bowl, whisk together the mustard, 2 tablespoons of the remaining oil, and ½ teaspoon each salt and pepper. Add the beans, arugula, and onion and toss to combine.
Heat the remaining tablespoon of oil in a large skillet over medium heat. Remove the chicken from the marinade (discard the marinade) and cook until cooked through, 6 to 8 minutes per side. Serve the chicken with the arugula and beans.

Yummm!! Falafel Frenzy!!

I have been freakishly obsessing about falafels lately. It's one of those foods that when I was working, there was always a falafel wagon nearby that I would pass by with a hearty, "Meh!". Now that I'm unemployed, in Brooklyn, and with no wagon to be found... it's all that I can think about! Such is life, huh?!?

I'm very much of a "D-I-Y" kinda gal, so I thought that I would look up a falafel recipe online to see if it could be done simply. And because I'm the kind of chick that likes to share good things, I am sharing the recipe with you all.

Falafels

Recipe courtesy of Tyler Florence, Food Network

Ingredients
2 cups dried chickpeas, picked through and rinsed
1 teaspoon baking powder
1 small onion, coarsely chopped
6 garlic cloves, smashed
1 tablespoon cumin seeds, toasted and ground
1 tablespoon coriander seeds, toasted and ground
1/4 teaspoon red pepper flakes
2 handfuls fresh flat-leaf parsley, leaves coarsely chopped
1 handful fresh cilantro, leaves coarsely chopped
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
8 warm pita bread, store bought or homemade recipe follows
Tahini Sauce, recipe follows
Shredded lettuce, sliced tomatoes, chopped cucumbers

Directions

Put the dried chickpeas in a large bowl and add cool water to cover by 2 inches. Soak the beans in the refrigerator for at least 18 hours or up to 24; the chickpeas will swell to triple their original size. Drain and rinse thoroughly.

Put the soaked chickpeas in a food processor and pulse to coarsely grind, not until smooth but with no whole chickpeas remaining either. Add the baking powder, onion, garlic, spices, and herbs; process until the mixture is pureed; scraping down the sides of the bowl as needed. Taste and season with salt and pepper. Transfer to a bowl and refrigerate while heating the oil, this should take about 15 minutes.

Pour 3-inches of the oil in a deep fryer or deep heavy pot and heat to 375 degrees F.

Roll the falafel mixture into ping-pong size balls. (Alternatively, use an ice cream scoop.) Carefully slip a few at a time into the hot oil, making sure they don't stick to the bottom. Fry until the chickpea fritters are a crusty dark brown on all sides, turning as needed, about 5 minutes per batch. Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.

Open the pita bread halves to make pockets (don't split all the way) and put 4 fried falafels into each. Drizzle with the tahini sauce and layer with lettuce, tomatoes, and cucumbers. Serve immediately.

Tahini Sauce:

1/2 cup tahini (sesame seed paste)
1/2 cup plain yogurt or water
1 lemon, juiced
2 garlic cloves, chopped
Pinch salt
Pinch paprika

Combine all the ingredients in a blender, process on high speed to make a smooth and creamy sauce. Adjust seasoning, to taste, and serve with falafels or as a salad dressing.

Yield: about 1 cup

Yummm! Audrey's "I'm Lazy!" Green Smoothie Recipe!

Today marks the second week of my 30 Day Green Smoothie challenge! And I really must say that so far, it's been a BLAST! It's become a daily ritual to fire up the family ninja and make smoothies for the familia and I. 

While my sister and I have really enjoyed the smoothies, I do believe Mizz Lennid (My nickname for my Mama, for my new friends!) is still a bit skeptical. She has tried a few of my smoothie creations and liked them for the most part, which is HUGE, because as I've mentioned before, she's a total Finnicky Franny! LOL

Most days, I create my own concoctions, but there are times when I've really lacking the creativity to come up with something different. This is where my special "I'm Lazy!" Green Smoothie makes an appearance! 

Audrey's "I'm Lazy!" Green Smoothie Recipe

Recipe courtesy of Yours Truly (Ha!)

Ingredients: (Serves 2 women and 1 Finnicky Franny!)

1-2 handfuls of Baby Spinach

2 cups Bolthouse Farms Green Goodness

1/2 cup fruit (I usually use one of whatever I have on hand: watermelon, banana, etc.)

2 cups of Ice (We like our smoothies COLD here at Casa di Miss Moon!)

Directions:

1. In blender (Or smoothie maker, if you're fancy like that!), combine all of the ingredients.

2. Mix the heck out of them! 

3. Pour into pretty glasses (This is a requirement!) and put in a straw.

4. Lift the glass and toast to your good health. 

5. Enjoy!!!

In honor of today's post, I will be preparing my "I'm Lazy!" Green Smoothie, so be sure to check out my Tout Page for the video this afternoon!

Cinema, Cuisine and Cocktail : "The Woman in Red"

In honor of Rock the Red Pump™ day (coming up in two short days!), I decided to put together a very very special Cinema, Cuisine and Cocktail post. When thinking of what movie to use, it didn't take me very long to go to the 80s comedy, "The Woman in Red": Gene Wilder, Gilda Radner, Kelly LeBrock, GREAT soundtrack by Stevie Wonder.... hilarious movie!!! While it's admittedly not a movie synonymous with HIV/AIDs prevention,(It's about a married man trying like hell to cheat on his wife! lol) we can still enjoy the movie AND be aware!



The Ultimate Barbecued Chicken

Recipe courtesy Tyler Florence, Food Network

Ingredients

Brine:
2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each

The Ultimate Barbecue Sauce:
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper

Directions

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.

Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.

Preheat oven 375 degrees F.

Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Roasted Garlic Mashed Red Potatoes

Recipe courtesy of Life's Ambrosia

Ingredients

1 lb red potatoes, cleaned, scrubbed and cut into quarters
1 bulb roasted garlic (recipe follows), skin removed
1/4 cup half and half
2 tablespoons butter
salt and pepper to taste

Directions

In large pot of water, boil the potatoes until a fork can be inserted and removed easily from the potatoes. About 10 minutes. Strain.
Return the potatoes to the pot add roasted garlic, half and half, butter and salt and pepper. Mash until potatoes are your desired consistency.

Roasted Garlic

You will need:

1 bulb garlic
1 tablespoon butter
1 teaspoon lemon juice
kosher salt

Preheat oven to 400 degrees.
Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlic, you want to roast it in the skin. Place clove on a piece of aluminum foil, place butter on top, pour lemon juice over the garlic and sprinkle with kosher salt. Bring up all sides of aluminum foil and twist together to close. Cook for 60 minutes or until garlic cloves are soft and golden in color.

Roasted Red Pepper and Parmesan Biscuits

Recipe courtesy of Epicurious.com

Ingredients

3/4 cup all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/4 teaspoon salt
a pinch of cayenne
3 tablespoons cold unsalted butter, cut into bits
1/3 cup finely chopped drained bottled roasted red peppers, patted dry
1/4 cup freshly grated Parmesan cheese
3 tablespoons milk

Directions

In a bowl whisk together the flour, the baking powder, the salt, the cayenne, and a pinch of black pepper, add the butter, and blend the mixture until it resembles coarse meal. Add the roasted peppers, the Parmesan, and the milk and stir the mixture until it just forms a dough. Drop the dough in 6 mounds about 2 inches apart onto a buttered baking sheet and bake the biscuits in the middle of a preheated 425°F. oven for 15 to 18 minutes, or until they are golden and cooked through.

Red Rooster Cocktail

Recipe courtesy of I love Chicken Wings

Ingredients

1 1/4 ounces 151-proof rum
1/2 ounce crème de noyaux
6 ounces guava juice

Preparation

Splash of grenadine
Build in a collins glass with ice.

Yummm! A Creamy Collection of Chocolate Confections!!!

Let's face it, y'all. Chocolate = Goodness and unless you have a severe chocolate allergy (my sympathies!) you know this declaration to be true. There's nothing better than indulging in the sweet taste of chocolate, except maybe perhaps partaking of something chocolaty you've made yourself!! Why not celebrate your toil with a little treat?!?!?



With that in mind, I've assembled some recipes that will make your inner chocoholic say Whoooo Hoooooooo!!!


Toffee Butter Crunch

Recipe courtesy of Better Homes & Gardens

Ingredients

1/2 cup coarsely chopped almonds or pecans, toasted
1 cup butter
1 cup sugar
3 tablespoons water
1 tablespoon light-colored corn syrup
3/4 cup semisweet chocolate pieces
1/2 cup finely chopped almonds or pecans, toasted

Directions

Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.

Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch care-fully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.

Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).

White Chocolate Truffles

Recipe Courtesy of An Occasional Chocolate

Ingredients

/3 cup heavy whipping cream
1 tsp. fresh grated lemon rind
8 oz. white chocolate, chopped
1 tablespoon unsalted butter
1/2 tsp. vanilla
12 oz. white chocolate, melted for coating

Directions

In medium-size saucepan, heat cream and lemon rind until mixture begins to simmer. Remove from heat, stir in chopped white chocolate. Let stand 5 minutes. Add butter and vanilla, stir until smooth. Refrigerate and cover for 2 hours. Using truffle scoop, scoop mixture onto waxed paper. Roll into balls. Dip into melted white chocolate.

Chill, covered, for at least 2 hours.
Place truffles in a single box, a triple truffle box, or a clear oval box that holds 4 truffles.
Makes 24 truffles

Nonpareils

Recipe Courtesy of Martha Stewart

Ingredients

Makes about 50

8 ounces bittersweet chocolate
1/2 teaspoon pure vegetable shortening
1/4 cup white or colored sugar beads

Directions

Line a baking sheet with parchment paper. In the top of a double boiler or in a heat-proof bowl set over a pan of simmering water, melt the chocolate and shortening, stirring with a rubber spatula until smooth.
Spoon the melted chocolate in nickel-size circles onto prepared baking sheet. Cool for 20 minutes; sprinkle with sugar beads. Let nonpareils harden in a cool place for 4 hours before serving.

Cinema, Cuisine and Cocktail : "Rhinestone"

Okay, huddle up everybody... I am about to share a big secret: I LOOOOOOOOOVE this movie! LMAO

Rhinestone is one of those movies that intellectually you know is a) Dumb as hell. b) 0% believable (Harry Potter and the Sorcerer's Stone is more based in reality!) and c) Obviously a huge income-tax write off for some Hollywood executives.... but still it makes you laugh!

While I don't own the movie (do they even have it on DVD?), I've seen it every single time I've managed to catch it on cable, and I always laugh hysterically (sometimes at the actual jokes in the movie.. but mostly at Sylvester Stallone's singing.)

As a way to come out of the bejeweled "Rhinestone" closet, I've decided to create a very special Cinema, Cuisine and Cocktail post in honor of the wonderfully ridiculous stinkburger of a film! It also served as a great challenge: A movie that pairs the Italian Stallion with the Queen of Dollywood? It had to be Italian cuisine... with a Soulful Southern influence. What in the barbecue cannoli hell kind of recipes could I possibly come up with? Fortunately, I was off to a great start when I went to my good friend (in my head) Paula "Hey Y'all" Deen.

Fried Ravioli with Marinara Cream Sauce

Recipe courtesy Paula "Hey Y'all" Deen, Food Network

Ingredients
9-ounce package frozen 4-cheese ravioli
2 cups ground pecans
3/4 cup grated Parmesan
1/4 cup milk
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Oil
Marinara Cream Sauce, recipe follows
Directions
Cook ravioli for 2 minutes. Place cooked ravioli on paper towels to drain; set aside.

Combine pecans and cheese in a shallow dish. Whisk together milk, eggs, salt and pepper in a bowl. Dip ravioli in egg mixture then dredge in pecan mixture. Pour oil to a depth of 1/2-inch in a skillet or Dutch oven; heat to 360 degrees F. Fry ravioli, in batches, 2 minutes on each side, or until golden. Drain on paper towels. Serve with Marinara Cream Sauce.

Marinara Cream Sauce:

1 1/2 cups prepared marinara sauce

1/2 cup heavy whipping cream

In a large saucepan, combine sauce and cream. Bring to a boil over medium-low heat. Boil 2 minutes. Remove from heat.

Yield: 2 cups

Cook Time: 2 to 3 minutes

Ease of preparation: easy

Neelys Baked Ziti

Recipe courtesy The Neelys, Food Network

Ingredients
Salt
1 pound ziti
1 pound hot Italian turkey sausage, casing removed
1 medium onion, chopped
3 cloves garlic, chopped
1 (28-ounce) can diced tomatoes
6 ounces pesto
15 ounces ricotta cheese
1 (9-ounce) package washed spinach
Butter, for baking dish
2 cups shredded mozzarella, plus more for topping
1 1/2 cups grated Parmesan, plus more for topping
Directions
Preheat oven to 375 degrees F.

Bring a large pot of salted water to a boil over high heat. Add ziti and cook until al dente. Drain in a colander.

In a large skillet over medium heat, saute turkey sausage. Add onion and garlic and saute until the sausage is cooked through. Use your spoon to break up the sausage while it cooks. Add the can of diced tomatoes and pesto and let simmer for 10 minutes.

Add the ricotta cheese, spinach, Parmesan and mozzarella to a large bowl, and stir to combine.

Butter a 4-quart baking dish, add the cooked pasta, then sausage mixture and cheese mixture. Top with a sprinkling of mozzarella and Parmesan.

Bake until completely heated through and golden and crisp on top, about 20 minutes.

Bling Bling Cocktail (What's Rhinestone without the bling!?!)

Recipe Courtesy of Alex's Cocktail Recipes

Ingredients

2 chambord
1 cointreau
.25 lime juice
2.5 cranberry juice

Instructions

Mix all ingredients in a shaker with ice and shake. Pour into sugar rimmed cocktail glasses. And adorn glass with Apple slices.

Yummm! Heavenly Holiday Desserts!!!

It's hard to believe that Christmas is less than a week away! This year has gone by so quickly, it's amazing to believe that 2011 is rapidly approaching! But until the ball drops, I admit that there are visions of sugar plums dancing in my head... BIG TIME! LOL So I have collected a drool-worthy assortment of decadent desserts that even Ebenezer Scrooge wouldn't say "Bah Humbug!" to... confections that would have a place of honor at anyone's Holiday table!

Red Velvet Sandwich Cookies

Recipe Courtesy of Paula Deen, Food Network

Ingredients
1 1/3 cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, room temperature
1 cup sugar
2 eggs
2 tablespoons buttermilk
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1 tablespoon red food coloring
For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar
3/4 cup finely chopped pecans, optional

Directions
Preheat oven to 375 degrees F.

Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.

Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla and red food coloring. Once combined, add the dry ingredients to wet. Mix until thoroughly combined.

Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles.

Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Spread the cream cheese frosting between 2 cooled cookies and roll the edges in finely chopped pecans, if desired.

Butterscotch Bread Pudding

Recipe Courtesy of Cooksrecipe.com

Ingredients
4 cups 1/2-inch cubes white bread
1 quart half-and-half cream
1/4 cup butter
1 teaspoon salt
2 teaspoons vanilla extract
1 cup firmly packed dark brown sugar
6 large eggs
Vanilla ice cream as an accompaniment

Directions
Preheat oven to 350°F (175°C). Butter 13 x 9 x 2-inch glass baking dish and spread bread cubes evenly in dish.
In a small saucepan heat half-and-half, butter, salt, and vanilla over medium heat until hot.
In a bowl whisk together sugar, eggs. Slowly add half-and-half mixture while whisking.
Pour mixture over bread cubes and bake pudding in middle of oven until puffed and golden, about 30 minutes.
Serve pudding warm with ice cream.
Makes 8 servings.

Individual Tiramisu Trifles

Recipe Courtesy of MyRecipes.com

Ingredients
1 cup cold strong brewed coffee
3 tablespoons Marsala wine
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
3/4 cup sugar
30 cakelike ladyfingers (2 1/2 [3-ounce] packages)
1 teaspoon unsweetened cocoa

Directions:
Combine coffee and wine; set aside.

Place cheeses in a medium bowl; beat with a mixer at medium speed until smooth. Gradually add sugar, beating until well blended.

Cut each ladyfinger crosswise into 3 pieces. Arrange 5 ladyfinger pieces into each of 9 wineglasses or small bowls; drizzle each serving with about 1 tablespoon coffee mixture. Spoon about 1 1/2 tablespoons cheese mixture into each glass. Repeat layers once; sprinkle evenly with cocoa. Cover and chill at least 1 hour.

Mocha Truffle Cookies

Recipe Courtesy of Taste of Home

Ingredients
1/4 cup butter, cubed
1/4 cup semisweet chocolate chips
1-1/2 teaspoons instant coffee granules
1/3 cup sugar
1/3 cup packed brown sugar
1 egg, lightly beaten
1 teaspoon Spice Island® Pure Vanilla Extract
1 cup all-purpose flour
2 tablespoons plus 2 teaspoons baking cocoa
1/4 teaspoon baking powder
1/8 teaspoon salt
1/3 cup English toffee bits or almond brickle chips
1 ounce milk chocolate, melted

Directions
In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in coffee granules until dissolved; cool for 5 minutes. Transfer to a small bowl. Add the sugars, egg and vanilla.
Combine the flour, cocoa, baking powder and salt; add to chocolate mixture and mix well. Stir in toffee bits.
Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet lightly coated with cooking spray.
Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to a wire rack to cool completely. Drizzle with melted milk chocolate. Yield: 15 cookies.

Mocha Nog Punch

Recipe Courtesy of Marie Claire

10 parts Kahlúa Mocha
5 parts Absolut Vanilla
20 parts eggnog

Combine ingredients and serve in a punchbowl with a floating ice block.

Hint: Freeze ice with coffee beans for decoration.

D-I-Y Nappturaliciously: Mixtress Magic - Hair Recipes 101

I find it funny that my natural hair blog postings are called D-I-Y Nappturaliciously and I have never included advice on how to do it yourself. The reason? I am not a mixtress... despite my interest in herbology... I don't dabble in making my own products.

And I've been thinking I should start. When friend and  "blog consultant" Stephanie (hahahaha!) suggested I feature hair recipes for the blog, I scoured the internet for inspiration and found a treasure trove of yummy hair recipes that I couldn't wait to share, starting with recipes featuring what I call the Three Mixtress MUST-HAVE Ingredients: Honey, Shea Butter, and Coconut Oil!



Rosemary Honey Hair Mask

Ingredients:

* 1/2 cup honey
* 1/4 cup warmed olive oil (use 2 tablespoons for normal to oily hair)
* 4 drops rosemary essential oil
* 1 teaspoon xanthum gum (you should be able to find this in health food stores)

Directions:

Place all the ingredients in a bowl (select a small bowl) and mix thoroughly. Pour into a clean plastic bottle with a tight fitting stopper or lid. Apply a small amount at a time to slightly dampened hair. Massage scalp and work mixture through hair until completely coated. Cover hair with a warm towel (towel can be heated in a microwave or dryer) or condtioning cap; leave on for at least 30 minutes. Remove by shampooing or co-washing lightly and rinse with cool water. Dry as normal.



Shea butter Crème
This recipe makes an excellent hair moisturizer and sealer for both natural and relaxed black hair. It also makes a wonderful body butter!

Ingredients:

* 4 tablespoons shea butter
* 2 tablespoon cocoa butter
* 4 tablespoons extra virgin olive oil
* A few drops of your favorite essential oil for fragrance

Directions: Melt the shea butter & and cocoa butter in a double boiler over a low heat until melted and slowly add olive oil. Pour the oils into a bowl, add a few drops of the essential oil to provide a light fragrance (Don't go overboard!). Put your bowl over another bowl filled with ice to allow the oils to set faster. Whisk vigorously until the mixture is light and fluffy (If you have one, use an electric hand mixer for this). Spoon into a jar, seal and enjoy!



Frizzy Hair Hot Oil Hair Recipe

Ingredients:

* 3 tablespoon Coconut oil
* 1 tablespoon Castor oil
* 5-10 drops Essential oil of choice for smell

Directions:

Melt coconut oil in a double broiler on low. Add castor oil, allow to cool then add your chosen essential oils.

Apply to hair, wrap hair in a towel for 30-45 minutes. Wash then dry hair.



Are there any Mixtresses out there? What are your favorite recipes? Have any you'd like to share? Drop me a line here and your recipe may be featured in a future Mixtress Magic post!

Yummm! Frightfully Festive Halloween Party Recipes for Grown-Ups!

Most of us attended a Halloween Party or two as kids. The Halloween Parties I remember were catered with hot dogs-a-plenty, puffy cheese doodles, potato chips, blood red kool-aid and all the candy required to have me and the other guests bouncing off the walls! And I loved every moment of it! LOL

I am a bit older, and I'd love to throw a Halloween Bash for friends and family sometime. However, the hot dogs and candy menu seems a bit..... meh. So I took to the internet to look for the makings of a Posh, Chic, and FUN AS HELL Halloween Party Menu.




Photos courtesy of HostesswiththeMostess.com - this site is DOPE, y'all!!

Steak Bites with Bloody Mary Dipping Sauce

Recipe courtesy Rachael Ray, Food Network

Ingredients
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
1/2 cup vodka
2 tablespoons Worcestershire sauce
2 teaspoons hot pepper sauce
1 cup tomato sauce
1 rounded tablespoon prepared horseradish
Salt and pepper
1 1/3 pounds beef sirloin cut into large bite-sized pieces, 1 by 2 inches
Steak seasoning blend or coarse salt and black pepper
6 to 8 inch bamboo skewers

Directions
Heat a small saucepan over medium heat. Add oil and onions and saute 5 minutes. Add vodka and reduce by 1/2. Add Worcestershire, hot sauce, tomato sauce and horseradish. Stir to combine the dipping sauce and return the sauce to a bubble. Add salt and pepper and adjust seasonings.

Heat nonstick skillet over high heat. Coat meat bites lightly in oil. Season with steak seasoning blend or salt and pepper, to taste. Cook the meat until caramelized all over, about 2 minutes on each side. Transfer dipping sauce to a small dish and place at the center of a serving platter. Surround the dip with meat bites and set several bamboo "stakes" or skewers along side meat.

Crispy Cheese Chips

Recipe Courtesy of Yum Sugar

Ingredients
30 wonton wrappers
Nonstick cooking spray
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon dried basil, crushed
1/4 cup grated Parmesan or Romano cheese

Directions
Use a sharp knife to cut wonton wrappers diagonally in half to make 60 triangles.
Lightly coat a baking sheet with cooking spray. Arrange one-third of the triangles in a single layer on the prepared baking sheet. If desired, for ruffled chips, line baking sheet with foil. Shape foil to make ridges. Lightly coat foil with cooking spray. Place wonton triangles on foil, draping over foil ridges.
In a small bowl stir together the olive oil, garlic, and basil. Lightly brush the wonton triangles with one-third of the oil mixture; sprinkle with one-third of the cheese.
Bake in a 350 degree F oven about 8 minutes or until golden. Cool completely on a wire rack. Repeat with the remaining wonton triangles, oil mixture, and cheese.

Makes 60 chips.

Cauldron Curry

Recipe Courtesy of Martha Stewart

Ingredients

Serves 4 to 6

FOR THE CURRY PASTE (MAKES 1 CUP)

1 tablespoon whole coriander seeds, toasted
2 teaspoons whole cumin seeds, toasted
1 teaspoon whole black peppercorns, toasted
1 teaspoon coarse salt
3 serrano chiles, sliced
1/2 cup fresh cilantro
2 stalks fresh lemongrass, trimmed and chopped (1/2 cup)
8 garlic cloves, minced (1/4 cup)
2 scallions, chopped (1/4 cup)
2 tablespoons chopped peeled fresh ginger
2 tablespoons fresh lime juice
1 tablespoon finely grated lime zest (from 2 limes)

FOR THE STEW

2 ounces spinach (1 cup)
1 can (14 ounces) unsweetened regular coconut milk
1 can (14 ounces) unsweetened light coconut milk
1 medium zucchini, quartered lengthwise and sliced 1 inch thick (21/4 cups)
12 ounces boneless, skinless chicken breasts, cut into 1-inch pieces
12 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
Coarse salt and freshly ground pepper
3/4 cup fresh basil
Serrano chiles, thinly sliced, for garnish
Lime wedges, for serving

Directions
Make the curry paste: Grind coriander, cumin, peppercorns, and salt with a mortar and pestle, or with the bottom of a heavy skillet. Add remaining ingredients, and grind until a paste forms. (Curry paste can be refrigerated for up to 2 weeks or frozen for up to 3 months.)
Make the stew: Puree 5 tablespoons curry paste, the spinach, and 1 cup regular coconut milk in a blender until smooth. Reserve remaining curry paste for another use.
Bring remaining regular coconut milk and the light coconut milk to a boil in a medium Dutch oven or heavy stockpot. Reduce heat, stir in curry-spinach mixture, and simmer for 5 minutes. Add zucchini, and cook until slightly tender, about 5 minutes. Add chicken, and season with salt and pepper. Cook until zucchini is tender and chicken is cooked through, about 5 minutes. Add basil, and garnish with serrano chiles. Serve with lime wedges.

Pumpkin-Pie Parfaits

Recipe Courtesy of Food Network Magazine

Ingredients
13 gingersnaps, chocolate wafers or graham crackers
1 tablespoon unsalted butter, melted
3/4 cup plus 1 tablespoon confectioners' sugar
1/2 cup canned pure pumpkin
2 1/2 teaspoons bourbon
Pinch of freshly grated nutmeg
1/2 cup white chocolate chips
2 cups cold heavy cream

Directions
Put 7 cookies in a resealable plastic bag and crush into crumbs with a heavy pan. Brush the bottoms and about 1 inch up the sides of 6 parfait glasses with the butter. Add a spoonful of crumbs to each and roll them around the insides of the glasses; pour out the excess crumbs and reserve for topping. Refrigerate the prepared glasses.

Put 3/4 cup confectioners' sugar, the pumpkin, 1 1/2 teaspoons bourbon and the nutmeg in a food processor. Pulse until smooth, about 1 minute.

Put the white chocolate chips in a microwave-safe bowl and microwave at 50% power until melted, about 1 minute, stirring halfway. Add to the pumpkin mixture and process until combined. Transfer to a large bowl.

Beat 1 /12 cups cream in a bowl with a mixer until soft peaks form; fold into the pumpkin mixture until smooth. Divide among the prepared glasses and refrigerate until ready to serve.

Beat the remaining 1/2 cup cream with a mixer until foamy. Add the remaining 1 tablespoon confectioners' sugar and 1 teaspoon bourbon and beat until soft peaks form. Top the parfaits with the whipped cream, reserved cookie crumbs and the remaining 6 cookies.

Photograph by Andrew Mccaul

Okay, it looks like the reigning Queen of Entertaining is the go-to girl for this! Suffice to say, the next few Drink recipes are all courtesy of Martha Stewart's Halloween Central! LMAO

Almond Brownie Coffins

Recipe Courtesy of You-Know-Who

Ingredients

Makes 12 coffins

1/2 cup plus 2 tablespoons all-purpose flour, plus more for pan
1 teaspoon coarse salt
8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
1/2 cup unsweetened Dutch-process cocoa powder, plus more for marbling
1 teaspoon pure vanilla extract
2 large eggs, room temperature
3/4 cup granulated sugar
1/4 cup packed light-brown sugar
8 ounces dark-chocolate-covered almonds, chopped
3 ounces marzipan
Royal Icing and Fleurs-de-lis

Directions
Preheat oven to 325 degrees. Butter an 8-inch square pan, and line it with parchment, leaving a 2-inch overhang on 2 sides. Butter and flour parchment, tapping out excess.
Combine flour and salt in a small bowl. Melt butter in a medium saucepan over medium heat. Sift cocoa powder on top of butter, and whisk to combine. Let cool 3 minutes. Gently whisk in vanilla and eggs, then stir in sugars and flour mixture until just combined. Fold in almonds, then spread batter evenly in prepared pan.
Bake until the top is firm and set, about 30 minutes. Transfer pan to a wire rack, and let cool for 20 minutes. Remove brownies from pan using parchment overhang, and let cool on wire rack. (Brownies will keep at room temperature for up to 3 days.)
Using the large coffin template, cut out brownies. Dust marzipan lightly with cocoa powder, and mix until marbled dark brown. Roll out marzipan to 1/4-inch thickness. Using the small coffin template, cut out 1 marzipan coffin for each brownie. Gently press a coffin on top of each brownie.
Fill a pastry bag fitted with the smallest plain round tip with royal icing. Decorate marzipan with small dots around the edges, and apply 1 fleur-de-lis to each coffin with a small offset spatula, securing each with a dot of royal icing.

Pina Ghoulada

Recipe Courtesy of You-Know-Who

Ingredients

Serves 10 to 12

FOR THE "BLOOD"
3 tablespoons corn syrup
1/4 teaspoons red food coloring
FOR THE DRINK
20 ounces pineapple juice
1 can (15 ounces) cream of coconut
1/2 cup heavy cream
1 cup orange juice
10 ounces good-quality rum

Directions
Pour the corn syrup in a shallow bowl. Dip a toothpick into the food coloring, and stir a very small amount into the syrup to combine. Hold a glass by the stem, dip rim into the syrup mixture, and turn glass, coating entire rim. Turn the glass upright, allowing mixture to drip down sides. Dip the remaining glasses. Set aside.
Whisk together drink ingredients. Place 2 1/2 cups ice in a blender, and add 1 cup drink mixture. Blend until smooth; add more pineapple juice if mixture is too thick. Repeat with remaining ice and mixture. Carefully pour into prepared glasses; serve.

Sinister Cider Cocktail

Recipe Courtesy of What's-Her-Name

Ingredients

Makes 1 cocktail

Fine black sanding sugar
1 lady apple, chopped
1/2 lime, cut into wedges
1 ounce maple syrup
1 ounce apple cider
2 ounces vodka
Ice
Club soda
1 thin crosswise slice lady apple, for garnish

Directions
Moisten the rim of a martini glass with water. Place sanding sugar in a saucer and dip rim of glass in sanding sugar to coat; set aside.
In a cocktail shaker, muddle together apple cubes and lime wedges. Add syrup, cider, and vodka; fill with ice. Cover and shake until well combined. Strain into prepared martini glass; top with club soda. Garnish with apple slice and serve.

Yummm! Super Iron Foods!!!

So this particular blog introduction may venture into TMI-land, but a) I promised that I would share more of myself in this blog and b) I want to explain where I'm coming from. I've been living with menorrhagia for the past few months(Yes, months. With little to no end!). I've had iron-deficiency anemia since childhood, so as one can imagine, I've been super fatigued. It's become so frustrating because I feel like I've missed the latter part of the summer, spending my weekends in bed.

I think the lowest point was having my 65 year old mother, who has a bad hip and walks with a cane, wait for me to catch up on our way home recently.

I haven't found the cause of the menorrhagia (I think it may be time to find a new doctor!) yet, but in the meantime, I've been doubling up the iron supplements and I have been doing my best to eat foods that are iron rich, and thought I would share two recipes that caught my eye.

Iron-Rich Veggie Casserole

Recipe Courtesy of Spark People

Ingredients

2 c. mushrooms, sliced
3 c. broccoli, diced
2 c. asparagus, chopped into 1-inch pieces
2 c. fresh baby spinach
1 slice Swiss cheese, shredded
1 slice Provolone cheese, shredded
1/4 c shredded fat-free Mozzarella cheese
1 can cream of mushroom soup (condensed)
1 c. skim milk
1 Tbsp garlic powder
2 Tbsp grated Parmesan

Directions

Preheat oven to 350 degrees F.
Place mushrooms, broccoli, asparagus, and spinach in a 9x13in baking dish.
Combine the rest of the ingredients, except for the Parmesan cheese, in a bowl and mix throughly.
Pour the soup mixture over the vegetables and mix throughly.
Sprinkle Parmesan over top.
Cover and bake 35-45 minutes.

Number of Servings: 8

Black Bean-Smothered Sweet Potatoes

Recipe Courtesy of Eating Well

INGREDIENTS
2 medium sweet potatoes
1 15-ounce can black beans, rinsed
1 medium tomato, diced
2 teaspoons extra-virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
2 tablespoons reduced-fat sour cream
2 tablespoons chopped fresh cilantro

PREPARATION
Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425ºF until tender all the way to the center, about 1 hour.)
Meanwhile, combine beans, tomato, oil, cumin, coriander and salt in a medium microwave-safe bowl; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.

If you know any tips and recipes that can help this Brooklyn Geechee get some pep back in her step, be sure to leave a comment. Of course, once I know what's going on, I will be sure to post a follow up.